"Great for homegates. For tailgates, you can form the balls and cook the sauce the day before. Or to turn them into a meal, or pile them on a twice-stuffed cheddar potato."
Meatballs
1 pound veal, medium ground
1 pound de-cased mild Italian pork sausage
1/2 cup breadcrumbs
1/4 cup dehydrated onions
3 tablespoons Worcestershire sauce
3 tablespoons soy sauce
3 tablespoons garlic, minced
2 teaspoons pepper
1 teaspoon salt
1 cup vegetable oil (for cooking in pan)
Sauce
4 cups low-sodium beef stock
1 onion, chopped fine
3 tablespoons garlic, minced
2 tablespoons Worcestershire sauce
2 tablespoons cornstarch
1 cup water or stock
Add a little Jack Daniels or beer, but don’t drown it
Heat your grill to 400°F.
Meatballs. Mix all the meatball ingredients in a bowl. Form meat into golf ball-sized balls. In cast-iron skillet, pour in enough vegetable oil to glaze bottom. Heat over direct flames until you see a little smoke rising from the skillet. Carefully drop in balls. You may need to cook in batches to keep from overcrowding the pan. Keep turning them about every two minutes until cooked through and browned on all sides. Drain off excess grease. Leave balls in skillet, but remove from direct heat.
Sauce. In saucepan on grill or stove, sauté onions in butter until translucent, and then add garlic, and cook for another minute. Don’t put the garlic in at the same time as the onions, or it will burn before onions are ready. In small bowl, make thickener by whisking cornstarch into water or stock until dissolved. Add this to the sauce, and let come to a boil as you stir. Once sauce thickens, pour over meatballs or into a container to refrigerate, and take to tailgate the next day. Once you add the sauce to the meatballs, put them over direct heat for about 15 to 20 minutes to rewarm. Serve hot.